3 Season Crock Pot Roast Recipes

THREE PACKET SLOW COOKER ROAST

Steps:

• Whisk together the water, Italian dressing mix, ranch dressing mix, and brown gravy mix together in a bowl until smooth. Place the beef roast into a slow cooker, and pour the sauce over top.
• Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours.

CROCK POT POT ROAST

Steps:

• 1. First, prepare your beef by seasoning it with the seasoning salt. Place it in the bottom of the crock pot.
• 2. Next, prepare your vegetables by quartering them, peeling each one before hand, and placing them randomly around the beef in the crock pot.
• 3. Pour your can of tomatoes over the beef and vegetables, and pour in enough water to come 3/4 way up the meat. Set the crock pot on LOW for 8 hours.
• 4. Remove the vegetables and meat to a platter after the 8 hours cooking time. If you want a thickened gravy, you can add some corn starch slurry to the juices in the pot with a bit of Worchestershire Sauce and let it thicken while the meat rests (be sure to cover the meat to keep it warm if you choose this step). SO GOOD!

EASY 3-ENVELOPE CROCK POT ROAST

Steps:

• - Mix dry mixes thoroughly into water.
• - Place beef in Crock Pot.
• - Cover with gravy and place on lid.
• - Cook on LOW for 6-8 hours until meat is easily pierced by fork.
• - OPTIONAL: Add vegetables after first 3 hours of cooking to avoid them becoming too soft.
• ENJOY!
• NOTE: Because recipes need exacting amounts it was hard to list the envelope quantities. For clarity, my Italian Dressing envelope was 0.7 (19g) ounce size, My Ranch was 1 ounce (28g) size and my Beef Gravy mix was 0.87 (24g) size. These sizes worked perfectly for flavor and were not over-salty.

CROCKPOT ROAST

Steps:

• PREP: Pat beef dry all over with a paper towel. Cut the beef into 3-inch chunks and season with salt and pepper.
• BROWN: Warm 2 tablespoons of the olive oil in a large Dutch oven (or oven-safe heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, place the roast pieces in the pot. Brown the pieces on all sides, 2-3 minutes per side. To get a good sear don't overcrowd the meat; you can sear the meat in batches. (Don't skip this step. We are adding layers of flavor here.) Once the roast is nicely seared with a good crust, remove it from the Dutch oven and place it in your slow cooker. (Use a 5 quart or larger slow cooker).
• DEGLAZE PAN: Add the remaining 2 tablespoons of olive oil and the sliced onions to the Dutch oven and cook until the onions are translucent, 3 to 4 minutes. Add the garlic and cook for about 30 seconds. Sprinkle in the seasoning blend and add the Worcestershire sauce. Stir to combine. Pour in the wine (or additional beef stock). Deglaze the pan by scraping up the browned bits at the bottom of the pan with a wooden spoon or spatula as it bubbles. Pour in the beef stock. Stir to combine, and then add the contents of the pot into the slow cooker.
• COOK: Cover and cook for 5 hours on high (or 10 hours on low). Add the carrots and potatoes halfway through the cook time.
• GRAVY: Remove the roast and vegetables from the slow cooker and place them on a serving dish. Tent with foil. Ladle the cooking liquid into a 4-quart saucepan and bring it to a boil over medium-high heat. Combine the cornstarch and water in a small bowl and whisk until completely smooth to create a slurry. Pour the slurry into the pot and stir. Boil the gravy until thickened, 3 to 5 minutes. Taste for seasoning, and add salt and pepper as necessary.
• SERVE: Serve the pot roast and veggies with the gravy on the side.

CROCK POT ROAST

Steps:

• Pat roast completely dry. Combine seasoning ingredients and massage it onto all sides of the roast, followed by the flour.
• Heat olive oil in a large pan over medium-high heat. Once the oil is shiny and heated, add the roast and sear on each side for 2-3 minutes, until a brown crust has developed. Decrease heat slightly if needed during cooking. Remove from heat and set aside.
• Whisk together the gravy ingredients and add some of it to the skillet that you used to sear the roast. Use a silicone spatula to "clean" the bottom and sides of the skillet, this will give the gravy more flavor. Transfer it to the slow cooker along with the remaining gravy, followed by the pot roast and any juices from the plate.
• Cut the potatoes in half or thirds of equal size. (If 1-2 inch potatoes, you can leave them whole.)
• Peel the carrots and slice them into halves or thirds. Very thick carrots can also be sliced in half lengthwise.
• Arrange the potatoes around the roast and top with carrots. Place the lid securely on top and resist the temptation to open it during cooking as you'll lose a lot of heat.
• Cook on high for 5-6 hours or on low for 8-10 hours.
• Carefully remove the carrots, potatoes, and the roast and set on a serving platter. Tent with foil.

3 SEASON CROCK POT ROAST

Steps:

• Mix the 3 packets of dry seasonings in a bowl.
• Rub the roast with the seasoning mix; reserve remaining mix.
• Place potatoes, carrots, green beans, onion and mushrooms in crock pot.
• Place roast on top of vegetables.
• Sprinkle reserved seasoning mix and garlic over roast.
• Pour broth over roast.
• Cook on low approximately 6 hour.
• For a crisper veggie taste, after roast has cooked on the low setting for 5 hours, remove the roast, add vegetables to the bottom of the crock pot, place roast on top of vegetables and cook an additional 2 hours on high.
• Remember, you can always thicken the gravy on the stove top after cooking is complete.

CROCK POT BEEF ROAST

Steps:

• 1. Season meat with salt and pepper,and brown on oil.Place in crock pot:add beef broth,and cover with golden mushroom soup.
• 2. Cook on high for 4-6 hours or on low 8 hours.Enjoy.